It’s That Time Again {recipe: flourless chocolate cake with chocolate ganache}

9 Jan

 

From flourless chocolate decadence

It’s Trisha’s Birthday! Again, this year, I will reiterate that Trisha makes delicious birthday cakes for everyone else’s birthdays. Her cakes involce iceream and whipped cream, candy car bits and pretty much anything you want. So, I always love to take the opportunity to make her cake for her birthday. 

I know, I know. We’ve got a spate of New Year’s Resolutions and fashionable(?) leggings, and long, tight sweaters a la 1980 dissuading us from desserts – and this cake is no  friend to lycra. But, it is delicious and it’s for a birthday so who cares. And it’s so rich you just want a little piece anyway. 

{also, check out today’s guest post on HilStreet}

From flourless chocolate decadence

 

Flourless Chocolate Decadence, adapted from The Joy Of Cooking

Have all ingredients at room temperature. Grease a 9 inch round springform pan  and line bottom with wax or parchment paper. Preheat oven to 325 F.

In a large, heatproof bowl, combine:
24 oz bittersweet or semisweet chocolate chips
15 tbs. butter, unsalted, cut into ten pieces

Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and butter are warm, melted, and smooth. Remove from heat and whisk in:

8 egg yolks

In another large bowl, beat on medium speed until soft peaks form:
8 large egg whites
1/2 tsp. cream of tartar

Gradually add, beating on high speed:
2 Tbs. sugar

Beat until the whites are stiff, but not dry (they should have a shiny, glossy look to them and look thick and rich but not choppy). Use a rubber spatula to fold 1/4 of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Set the pan in a large, shallow baking dish or roasting pan, set the pan in the oven, and pour enough boiling water (use the water you boiled to melt the chocolate) into it to reach halfway up the sides of the cake pan. Bake for exactly 40 minutes. The top should have a thin crust and the interior will still be gooey. Set the cake pan on a rack to cool completely, then refrigerate until chilled, or overnight. To unmold, run a thin bladed knife around the interior edge of the cake pan, set a plate on top, and invert. Peel off the paper, and then reinvert the cake onto another plate.

Then, make chocolate ganache and pour over cold cake. refrigerate atleast until set, about one hour. 

 

Chocolate Ganache, also from The Joy Of Cooking

3/4 c. heavy cream

8 oz. semi-sweet chocolate

Heat cream in saucepan until boiling. Remove from heat and stir in chocolate chips. Stir until smooth, let stand 20 minutes at room temperature, and use.

From flourless chocolate decadence
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5 Responses to “It’s That Time Again {recipe: flourless chocolate cake with chocolate ganache}”

  1. tierd January 9, 2009 at 1:51 pm #

    Oh my that looks fabulous! Happy Birthday to Trisha! 🙂

  2. bakingforthecure January 9, 2009 at 1:55 pm #

    The cake looks amazing! Lovely photos!

Trackbacks/Pingbacks

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